I adapted this recipe from Fine Cooking Magazine’s recipe for Smoked Salmon and Leek Chowder. Their version called for whole milk, 3 tablespoons of butter and heavy cream. Try reducing the cream and butter in most recipes to reduce the saturated fat and calories. Substitute olive oil for some of the butter to increase the healthier monounsaturated fats. Most recipes can be modified while retaining or improving the flavor profile.
The smoked salmon is rich in healthy omega 3 fatty acids. The shrimp stock is easy to make and smells delicious while it simmers. I served my chowder with a plate of fresh peaches, watermelon and a green salad from the CSA basket for a light al fresco meal. A crusty piece of French bread to sop up the broth would be divine. I’m taking my chowder to share at Fiesta Friday. Hosted by Angie, Selma at Selma’s Table and Elaine at FoodBod
Smoked Salmon and Shrimp Chowder, Reduced Fat
Ingredients:
2 slices of bacon
1 tablespoon olive oil
1 tablespoon butter
1 medium onion chopped
1 clove garlic minced
1 celery stalk chopped
1/4 cup white flour
2 cups reduced fat milk
2 cups shrimp stock or bottled clam juice
3 small red potatoes, cubed
3 sprigs fresh thyme
6 oz smoked salmon (hot smoked), flaked into bite sized pieces
1/2 pound peeled shrimp
2 tablespoons fresh lemon juice, more to taste
fresh ground pepper and sea salt to taste
Directions
1. Prepare shrimp stock by combining 4 cups of water, celery tops, 1/2 onion, bay leaf, and dash of salt and pepper and bring to a boil. Throw in 1/2 pound raw shrimp and cook until shrimp are pink. Remove shrimp from stock and cool. Remove shrimp shells and return shells to the stock pot. Simmer shrimp stock for an hour or more. You will have extra shrimp stock. Reserve shrimp for the chowder.
2. Cook bacon and chop. Drain off all but a tablespoon of bacon grease. Add olive oil and butter. Sautée onions, garlic and celery until soft.
3. Add flour and stir for 1 minute. Slowly add milk and stock. Add potatoes and thyme. Simmer until potatoes are tender about 15 minutes.
4. Add the salmon, shrimp and lemon juice. Simmer 2 minutes until heated through.
5. Adjust seasonings, sprinkle with fresh thyme and serve.
Be well and savor every bite.
What's for dinner, Doc? 
The Culinary Goddess strikes again!
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I can definitely imagine the aroma 🙂 thank you for bringing your lovely chowder to this weeks Fiesta Friday 🙂
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Great. Now I’m hungry… I know bacon makes it a chowder, but the smoked salmon usually is a perfect substitute. A couple of anchovies would also add the flavor that would be missing, and be healthier. Just a thought.
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Blain, I had never added smoked salmon to any dish until I had Rick’s smoked salmon pasta dish on the Bob. It was delicious.
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I would never have thought to pair salmon and shrimp in a chowder. This looks so tasty! Thanks for bringing it to Fiesta Friday!
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This looks a real treat for the cooler weather coming up. Happy FF!
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It’s getting cool at night in Reno so bring on the soup.
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I agree with you. A recipe can often be made healthier without compromise. This reminds me it is time for salmon again soon.
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Stacey, it’s always salmon time at my house. I eat so much Alaskan salmon that I stopped taking fish oil supplements. 🙂
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Good for you. Tom
Just reminded me that we have slipped on our salmon intake. Have you ever fished for one?
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I do fish but not very often. My Tom is the fisherman. There’s a fishing camp he likes called Kingfisher out of Sitka, Alaska.
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A delicious chowder, it’s great that you tweaked the recipe to make it healthier and flavor was enhanced, the shrimp broth is a wonderful idea. The addition of some bacon makes this extra tasty. I need to eat more Salmon, I love fish and eat salmon but sometimes it’s so fishy tasting, I know how good it is for me, I do love smoked salmon though and love that you used that in this chowder.
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Fresh salmon should never taste fishy. Come out West and eat some Pacific salmon! It’s safer than Atlantic salmon too.
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I have heard that the salmon on the West Coast is different. It can be overtly fishy here and very unpleasant, it’s too bad really because the handful of times I have gotten really good salmon I love it.
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Delicious recipe and lovely pictures..
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Thank you. Shall I bring my chowder for a visit to the South of France? 🙂
I love your photos.
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Hi Tracey – thanks for reminding me of chowder – I used to make one but can’t really remember the recipe so will use yours this week. A chowder is perfect for this time of year – not too heavy but comforting nonetheless! I love the addition of salmon and the shrimp stock…have a wonderful weekend!!
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Thanks for hosting Selma. The shrimp stock was on a whim because I forgot to buy clam juice and I had shrimp with the shells on. Necessity is the mother of invention. It was very flavorful. I think I’ll make a risotto with the leftover broth.
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I’ve come back to this recipe three times already today which I think is a sign that I need to try it as soon as possible. Looks absolutely divine! Going to have to think about where I can find prawn stock ….
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Mandi, just buy shrimp with shells (head on would be even better) and simmer the shells with herbs, onion and celery tops. No need to buy stock. And with the leftover stock make your fab risotto and scallops. Feel free to steal that blog post idea. 🙂 I’m too impatient to make risotto.
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Amazing! Thanks!
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What a delicious chowder!
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Wow, this is a gorgeous chowder! Perfect for the upcoming cooler weather! 😀
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Two of my favorite ingredients in a chowder!! Doesn’t get better for me than this, thank you so much! I have to make this real soon 🙂
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This looks awesome! Love chowder!
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’tis the season for chowder
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Yum!!!! This sounds delightful. I’ve never thought of shrimp chowder. Will be making razor clam chowder to serve guests after a local jazz concert. Any hints, my friend?
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Sorry, I’m just responding to your comment. This chowder seems like a perfect match for clams.
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